Yummy Pumpkin Pie

This recipe comes from Cook's Illustrated Magazine. I find the texture to be far more smooth and custard-like than a traditional pumpkin pie, and the flavors are complex and delish!

Ingredients

Crust:

1 1/4 cups unbleached all-purpose flour

1/2 tsp table salt

1 T sugar

6 T cold unsalted butter, cut into 1/4" slices

1/4 cup cold shortening, cut into 2 pieces

2 T cold vodka

2 T cold water

Filling:

1 cup heavy cream

1 cup whole milk

3 large eggs plus 2 large yolks

1 tsp vanilla extract

1 15-oz can pumpkin puree

1 cup drained candied yams from 15-oz can

3/4 cup sugar

1/4 cup maple syrup

2 tsp grated fresh ginger

1/4 tsp ground nutmeg

1 tsp table salt

If candied yams are unavailable, regular canned yams can be substituted.

Method

For the crust: Process 3/4 cup flour, salt, and sugar in the food processor until combined, about two 1-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 10 seconds; dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic and refrigerate at least 45 minutes or up to 2 days.

Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 400 degrees. Remove dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Refrigerate 15 minutes.

Trim overhang to 1/2 inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Using thumb and forefinger, flute edge of dough. Refrigerate dough-lined plate until firm, about 15 minutes.

Remove pan from heat and whisk in cream mixture until fully incorporated. Strain mixture through fine-mesh strainer set over medium bowl, using back of ladle or spatula to press solids through strainer. Rewhisk mixture and transfer to warm prebaked pie shell. Return pie plate with baking sheet to oven and bake pie for 10 minutes. Reduce heat to 300 degrees and continue baking until edges of pie are set (instant-read thermometer inserted in center registers 175 degrees), 20 to 35 minutes longer. Transfer pie to wire rack and cool to room temperature, 2 to 3 hours. Cut into wedges and serve.

Cook's Notes

I've only made this with canned, but not candied, yams, and found it to have a nice, balanced sweetness. Fresh sweet potatoes, boiled and cut into chunks, would work just as well and might make the flavor even better.

A pre-packaged shell works just as well as the above, if you prefer. Pillsbury makes a good one.